How far in advance can I make cream puffs?

[peachykeen]

A few weeks back someone posted a chicken salad recipe with apples that are served in cream puffs (Pate a choux), which I plan on making for Easter brunch.

How far in advance can I make the Pate a choux? and can they be frozen before use?

[Canice]

I would absolutely make them ahead (I'm sure they'll keep for several weeks at least) and then thaw. You can crisp them up in the oven before filling and after they're thawed.

[mbrogier]

I've made them in advance and crisped them before serving.

They're a little dangerous because you find excuses to fill them with pudding or ice cream and drizzle them with chocolate. :D

[Kathy B]

They're a little dangerous because you find excuses to fill them with pudding or ice cream and drizzle them with chocolate. :D

And here I thought that was the whole reason you MAKE cream puffs! :D

[Anne]

They do work well frozen - if you can keep them from getting smashed in the freezer. That doesn't seem to work for me so I tried freezing the dough - that worked fairly well, better than smashed puffs but not as good as unsmashed or fresh.

[peachykeen]

Ha ha ha - we all think the same sometimes !! I never knew you could use cream puffs for anything BUT ice cream and chocolate - which is why I want to try them with the chicken salad...and maybe there'll be a few unused leftovers....

[cminmd]

I make the puff ahead of time, but do not fill it until the morning of.
Are up making mini chicken salad sandwiches? Yummy!

[peachykeen]

It's Chicken Apple Salad:

1/3 cup mayonnaise
2 tsp chopped fresh thyme (lemon thyme is excellent here)
2 tsp chopped fresh Italian parsley
10 oz chopped cooked chicken
1 apple, diced finely
2 stalks celery, chopped finely
1/2 cup shredded swiss cheese
salt and freshly ground pepper, to taste

Mix mayonnaise with thyme and parsley. Add chopped chicken, swiss cheese, apple and celery. Mix to combine. Taste and add salt and pepper to taste.

My apologies to the person who originally posted this for not identifying her. She started by saying this was her basic recipe for chicken salad and that she used the pate choux recipe from Baking with Julia to make the small cream puffs in which to put the chicken salad filling. I copied the recipe, but not her name. I believe it was from a thread where she had had a shower or party of some sort and listed the things she served. It sounded so wonderful, I asked for the recipe. It still sounds wonderful and I'm looking forward to making it for Sunday's brunch!

[mbrogier]

That salad looks wonderful. I used to eat a chicken salad with granny smith apple and gruyere cheese sandwich at a favorite deli. It was on a croissant. I think pate a choux is lower in fat, though.

Hope your brunch goes well!